This recipe is simply delicious! It works best with rice that has been made at least 1 day ahead and refrigerated. Medium grain rice is preferred.
1/2 cup finely chopped onions
3-4 tablespoons canola or vegetable oil
2 eggs lightly beaten
1-cup pre-cooked chicken or beef
2 teaspoons soy sauce
1-teaspoon sesame oil
1/2 cup finely chopped carrots
1/2 cup frozen peas, thawed
4 cups cold cooked rice, grains separated
½ cup scallions, chopped
1-2 cups bean sprouts or chopped cabbage or cole slaw mix
2 tablespoons light soy sauce
Heat about 1 tbsp. oil in wok; Stir-fry chopped onions until lightly brown, about 5-6 minutes; remove from wok.
Lightly beat eggs with soy sauce and sesame oil; set aside.
Add more oil to wok, add egg mixture; swirl until egg sets; flip egg and sauté slightly; remove from wok, and chop into small pieces.
Heat more oil in wok; add (meat or chicken if using) carrots, peas, and cooked scallions; stir-fry for 2 - 4 minutes.
Add rice, scallions and sprouts or cabbage, tossing to mix well; stir-fry for 3 minutes. Add light soy sauce and chopped egg to rice, and mix in; stir-fry for 1 minute more; serve.
Optional: For chicken or beef fried rice – pre-cook to rare by poaching, roasting or grilling, and add to wok as directed above. Slice meat thinly and cut chicken into small chunks. They will finish cooking in the stir-fry.
To be sure grains of rice are separate and easy to work with, rinse before cooking.
Recipe: Kosher, meat, side dish